Milk chocolate fudge

Milk chocolate fudge

A simple chocolate fudge makes a wonderfully nostalgic after dinner petits fours, or could be parcelled up as a tasty edible gift. Nathan Outlaw's milk chocolate fudge recipe makes a large quantity, so there'll be plenty to share, or the fudge will keep in an airtight container in the fridge for a few days. Follow our how to make fudge guide to discover how you can make the perfect fudge yourself at home.

A simple chocolate fudge makes a wonderfully nostalgic after dinner petits fours, or could be parcelled up as a tasty edible gift. Nathan Outlaw's milk chocolate fudge recipe makes a large quantity, so there'll be plenty to share, or the fudge will keep in an airtight container in the fridge for a few days. Follow our how to make fudge guide to discover how you can make the perfect fudge yourself at home.

1

Combine the sugar, glucose and double cream in a large saucepan and heat until it reaches 118°C

750g of sugar

250g of glucose

315ml of double cream

2

Remove from the heat and mix in the chopped milk chocolate and butter, stirring as they melt until they are fully incorporated and the mixture smooth and even

375g of milk chocolate, roughly chopped

75g of butter

3

Transfer to a large rectangular tin – or two smaller tins – and spread the mixture out evenly to a thickness of approximately 2cm. Place in the fridge for at least 1 hour until set, then cut into 2cm squares to serve